Convector Oven Review

Jazmine Bonner

March 2, 2016

Harris-Stowe State University

Sales Management

SALES #1 Midterm Paper

Product: Convector Ovens

Convector Ovens are ovens that have fans to circulate air around food. Conventional ovens, which do not have fans, rely primarily on radiation from the oven walls, and to a lesser extent, on natural convection caused by temperature differences within the oven, to transfer heat to food. In contrast, the fans in convection ovens allow more heat to be transferred via convective heat transfer. Convection ovens distribute heat evenly around the food, removing the blanket of cool air that surrounds food in an oven, allowing food to cook more evenly in less time and at a lower temperature than in a conventional oven. Sales people at appliance stores will go on and on about the time and energy-saving advantages of a convection oven, and how you can cook a gazillion cookies at once, and how could you possibly live without one.

Although the concept of a convection oven was popular in European countries for decades, most American homeowners did not have the option to buy one until Jenn-Air began offering the first models in 1978. Many commercial restaurants rely on a convection ovens to give their food more visual appeal, along with improved texture and flavor. The forced air of a convection oven cuts down on overall cooking time, and also allows roasted foods to retain more moist. It is difficult if not impossible to duplicate the effects of a convection oven when using a standard radiant oven.

One advantage a convection oven has is a more evenly heated cooking space. In a true convection oven, there are three separate heating elements along the top, bottom and rear of the cooking space. When a fan forces the heated air to circulate, it doesn't matter if the food is placed on a top, middle or lower rack. Three separate pans of cookies, for example, can be cooked perfectly in a convection oven, but the heat in a radiant oven cannot...